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BARGETTO Wine Recipes
CHAUCER'S Wine Recipes
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3 Pepper Ribeye with Brandy Cream |
INGREDIENTS
- 4–10 ounce boneless ribeyes
- 1 tsp. black peppercorns, ground
- 1 tsp. pink peppercorns, ground
- 1 tsp. white peppercorns, ground
- 1 Tbsp. salt
- 2 Tbsp paprika
- 1/4 cup Cajun spice
- 1 Tbsp. mustard seed
- 1/8 cup brandy
- 1/2 cup cream
- 1/8 cup oil
* The full, peppery REFOSCO pairs very nicely with the richness of the steak and the spiciness of the peppercorn. The cream sauce mellows the pepperiness of both nicely. |
DIRECTIONS
yield: serves 4
- Combine dry ingredients iin a shallow bowl or dish. Dust both sides of ribeye with mixture.
- Preheat medium size saucepan over medium high heat.
- Add oil and sear ribeyes for 4 minutes per side or until medium rare. Remove from pan.
- Carefully deglaze pan with brandy (will flame up) After alcohol has burned off, add cream.
- Reduce until thick. Serve over ribeyes.
Enjoy with baked potato and sautéed spinach. |
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